Moist Banana Nut Bread Recipe

“I made up this recipe when I was vegetarian and didn’t eat eggs. It’s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute.” —Brittany Carrington, Tehachapi, California

Nutritional Facts

Directions

In a large bowl, combine the first five ingredients. In a small bowl, beat the sugar, bananas, tofu, oil and and vanilla. Beat into dry ingredients just until moistened. Fold in walnuts.

Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.Yield: 1 loaf (12 slices).

Originally published as Banana Nut Bread in Healthy Cooking
June/July 2011, p61